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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut spaghetti squash in half and scoop out seeds. Wrap each half in plastic wrap and microwave on high power until strands of squash separate when flesh is scraped with a fork, about 15 minutes. Set aside. | 2. Combine beef, beans, garlic, onion, zucchini and mushrooms and cook on high power until meat is no longer pink, about 5 minutes. Break up meat with a fork several times during cooking. | 3. Add tomatoes, tomato paste and herbs and season to taste. Cover and cook for 10 minutes more on high power. | 4. With a fork, scrape out spaghetti squash to form strands. Divide squash between 4 plates and top with meat sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti squash	2 1/4		raw	-	-	-	-
beef	1	lb	uncooked ground lean	530.4012	0.0	104.5842	12.1947
kidney bean	1	cup	cooked rinsed drained canned	53.36	7.544	7.728	0.92
garlic	1		crushed	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
zucchini	1		sliced	2.31	0.3421	0.2981	0.044000000000000004
mushroom	1 1/2	cups	sliced	-	-	-	-
tomato paste	1/4	cup	canned	54.12	12.4806	2.8512	0.3102
tomato	14 1/2	ounces	canned peeled chopped	94.5456	20.9644	4.9328	0.8221
table salt	1/8	teaspoon		0.0	0.0	0.0	0.0
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.